Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

Add the paste of spice powders. coriander chopped 1/2" ginger grated 1/2 tsp. ghee or oil 1/2 tsp. red chilli powder 1/4 tsp. Serve hot with hot steamed rice. Check and add salt if required. Add lemon juice. yellow channa dal 1 tbsp. Put ghee in a pan and heat . dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp.4 whistles will cook the dal). Remove dal. add the dal. Add remaining water and stir well.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. . Mix all the spice powders in 1/2 cup water to make thin paste. garam masala 1 tsp. Garnish with chopped coriander. add the cumin & coriander seeds. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Bring to a boil. Cool the cooker. (Approx. Fry for a minute. Once they splutter add ginger.haldi (turmeric) powder 1/2 tsp. Pressure cook dal.

and pressure cook till done. each cumin & mustard seeds Method Wash dals together. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Remove 2 tsps. add dals and stir for 2-3 minutes. Reheat the ghee kept aside. Add ginger and garlic to the rest. Ghee from the saucepan and keep aside. Stir gently. Drain water. Transfer to a cooker container. Drain out with a spoon. Serve hot with steamed rice or parathas. asafoetida. Stir gently. Pour over dal while spluttering.3 whistles) Cool cooker and remove the dal. . add seeds. Fry for a minute. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Add the turmeric to the dal.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Add 3-3 1/2 cups water. Transfer to serving dish. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. add chopped coriander and fried onions. (Approx. and curry leaves. ghee 1/2 tsp.

Tasty Dhal Ingredients whole green gram (moong) . Add the fresh cream before taking off the fire.1/4 tsp * coriander powder . stirring occasionally for five to ten minutes. till the onions turn golden brown. To this add onion and ginger and fry.1/4 tsp * sugar .1 1/2 tsp * garam masala . Garnish with chopped coriander and serve hot with roti or puri or any rice dish.1/2 cup gram dhal .2 tablespoons . cumin powder . Allow it to cool. In a pan take the oil and heat. Boil on a low flame.tsp turmeric powder .1/2 cup ripe tomatoes cut into cubes . U may have to wait for five to six whistles.1 inch chopped coriander . Add all the dry masalas .1/2 tsp * Method Cook the dhals together in the pressure cooker. salt and sugar.1 tsp oil .1/4 tsp * salt to taste fresh cream (optional) .4 chopped ginger . Now add the cooked dhal and stir. Now add the tomatoes and let them cook for a few minutes.4 onion finely chopped .1 tsp chilli powder .

a pinch .2 pods (sliced or minced) coriander leaves . After the seeds splutter add hing.5 cups turmeric .2 tsps hing . For Tadka: cumin seeds .a pinch green chillies .3 or 4 (acc to ur spice level) garlic .2 tsps Method Pressure cook the dal with turmeric. cumin seeds and mustard seeds.1. Add the cooked dal and salt.Dal Tadka Ingredients moong dal or masoor dal .to taste lime juice .for garnish curry leaves .1 tsp ghee .for garnish salt . Garnish with curry leaves and coriander leaves. Then add the green chillies and garlic and fry them for a minute. Add some lime juice and serve it with rotis/rice.1 tsp mustard seeds . fry for 4-5 minutes. (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee.1 .

Daal Ingredients moong dal . little salt. & garlic In a pan heat oil. After few minutes.1/2 tsp salt .2-3 chilli powder . kassori methi leaves and chilli powder . tomatoes.1 cup onion (cut into small pieces) -1 cup garlic . Now add green chillies. It is great with rotis.to taste Method Cook moong dal with 2 cups of water. Garnish with fresh coriander leaves. .2-3flakes kasoori methi (optional) . add the mashed moong dal and little water if required. add onions and fry for few minutes.1tsp green chilies .

heat it. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste.1 medium.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Serve with hot rice . Add the remaining 3/4 paste. hing and let them splatter a little bit. Heat some oil in a thick pan. (Amount of water can be increased/decreased if you want thinner/thicker consistency). Take 1/4 portion of the paste. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. Add chopped onion and turmeric.to taste water Method Wash daal and soak it in water for 2 hrs. Pour 3 cups of water and cook it till it boils. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . Add cutlets.1 cup onion . rai (mustard seeds). cover with lid and let it cook at low fire.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Add jeera.

add red chillies. coriander. Remove. Test the salt-remove from the oven. Heat ghee.powder (optional) 1/2 tbsp. Meanwhile dry roast clovecardamom-cinnamon powder. of white cummin powder 1/2 tbsp.curry leaves and chieves. Add it.1/2 tbsp. oil cloves. Method for ghee bhat Cook rice with 4 cups of water. 1/2 tbsp. loochi. Add potatopieces. ghee. Add washed daal. of black mustard seeds. It is a very popular dish in west bengal. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. of coriander powder. The daal will be thick and a sweet aroma will come out if cooked properly. Add rice and keep stirring. of sugar. cardamom . curry leaves. Let them splutter. 1/2 tbsp. & turmeric pow. Add mustard seeds. Chholar daal goes well with puri.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. parota (paratha) etc. a handful of dry chieves. Method Heat oil in pressure cooker. a handful of dry curry leaves.3 pieces each (smashed) cinnamon powder . Grains should be intact. Add salt. Pressure cook until it is done. of turmeric powder salt. Add to the cooked daal. sugar. salt. Let the gravy thicken on medium flame. Add salt. . Mix cumin. Add onion and fry. of curry leaves. Let it be cool. In 1/2 cup of water.

Open the cooker & mix the masala throughly. boil little water and mix it while dal is boiling. chopped chilli & chopped cilantro. let it cook again for another minute. water. butter 2 tbsp. each ginger & garlic finely chopped. let them cook for 1-2 minutes. Now dal is also done. 1 tbsp. When jeera starts splutter put garlic & onion. In the meantime take ghee in a pan. jeera 1 pinch of hing salt to taste 2 tbsp.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. If the dal is more thick. let it be little golden brown. After one pressure. salt & butter. heat it & put jeera. Then add hing. 2 green chillies finely chopped. now mix tomatoes & ginger. red chilli powder Method Wash the dal & in pressure cooker put the dal. 1/2 tsp. Serve hot with chapati or rice.turmeric powder 1/2 tsp. 1 small onion finely chopped. turmeric. so that it can taste really good. garam masala powder 1 tsp. let it cook on slow heat for another five minutes. 1/2 tsp. 2 tbsp. let the dal boil once with masala. in last add red chilli & garam masala powders. 5 cup water. cilantro finely chopped. 1 medium tomato finely chopped. pure ghee .

onion. turmeric powder. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . ginger garlic paste and hing. Serve hot with chapati or rice. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. Now add lime juice in it and mix it well. Now cook all the things till they are cooked completely. When it cooked 3/4 then add spinach leaves. tomato. salt.

Now put amchur powder in it and fry for 5 minutes till dal is further dry. Also put some dhania powder in it. Can serve 5 persons. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. black pepper. salt. Now put moong dal dried of water in it and fry. Dish is ready to serve. Now put dhania powder. garam masala. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release.

and put it on sim for some time. Put the entire masala in cooker. and coriander leaves. make sure added water is boiled. add garlic. pinch of chilly powder. add green chilly. do not release pressure. For Masala Preparation: Take a kadhai. 1 spoon salt. turmeric powder. add water if required. after that turn the gas off. give one more whistle. add 1/2 spoon salt. cook it till onions turn brown. put grinded onions. 1/2 spoon chilly powder and turmeric. After that add jeera. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. cook again for five minutes. Add garam masala. 2 tomatoes 1 green chilly garam masala coriander leafs .Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. after the 4rth whistle put on sim for sometime. Put it in pressure cooker along with 3 1/2 katori water. Add crushed tomatoes. add ghee. the dish is ready. pinch of turmeric powder. 3/4 whistles. serve hot with rice or chapattis. Hurray.

4 cup kasuri methi 1 tbsp. wash and soak urad dal. Peel and finely chop onion and garlic. Add chopped tomatoes and cook on high heat for three to four minutes. sprinkle on the dals and serve hot. fresh coriander leaves 1. chana dal and kidney beans in sufficient water for at least six hours. Stir in the cooked dals and butter and mix well. garlic 8-10 cloves green chilies 2-3 nos. Wash and finely chop tomatoes. red chili powder 1 tbsp. stirring continuously. tomatoes 3 nos. stir-fry briefly till golden brown. butter 3 tbsp. heat oil in a pan. Wash and chop coriander leaves. cumin powder and stir-fry briefly. oil 4 tbsp salt to taste . Method Clean. Add salt. chopped coriander leaves and cook dal for ten minutes on low heat. Add red chilli powder. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. remove stem and finely chop green chillies. Crush kasuri methi between the palms.Punjabi Dal Ingredients urad dal. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. Wash. stirring occasionally. Meanwhile. Add chopped onion. add chopped garlic. Drain soaked dals. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. cumin powder 1/2 tbsp.

urad dal and the cumin seeds. heat 2 tsp oil and add to it the mustard seeds. In a sauce-pan. add required water. Remove from fire and garnish with chopped fresh coriander leaves. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. Serve hot with plain rice or phulkas. tomatoes and green chilly. Cover and let it cook well till the tomatoes are soft and almost mashed-up. Add the cooked dal and mix well.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. turmeric powder and the asafoetida and pressure cook the dal.

cummin seeds) . black pepper powder . take out from the cooker.1 cup potato .Hot & Tasty Dal Ingredients toor daal . mustard seed. After it is done.1 or 2 teaspoons salt seasoning (oil. add salt and the seasoning. Cut the potato and the tomato into pieces.1 curry leaves (optional) Method Wash and peel the potato.1 tomato . Then add them to the daal along with the curry leaves. Serve with plain rice. black pepper and pressure cook it.

When you see the masala & the ghee separating. In a frying pan add the ghee. Add zucchini & fry till it becomes soft. ginger. Cook for about 5 minutes. Serve hot with chappati or rice. salt. green chillies. when they start spluttering. Let it cool. Garnish with cilantro & chat masala/lemon juice. add the cooked daal. add jeera & rai. Add a little water if needed. few drops of ghee. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . Add tomatoes & continue frying.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. Mix well. add onion & fry till its light brown in color. curry leaves & garlic for about 20 minutes.

tamarind. Pour this mixture in the boiling dal and cover. add the coconut milk and bring to a boil. asafoetida clarified butter/ ghee Method Heat the dal in a pan. heat the ghee. jaggery 2 tbsp. curry leaves and asafoetida till cumin sputters. "milk" of half coconut . On a separate pan. curry leaves. Serve with a garnish of chopped coriander. tastes great with rice. and garam masala and salt as per your taste. soaked in water garam masala to taste cumin.which is obtained by blending the coconut and 2 cups water.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. and add cumin seeds. .cooked and mashed rough to form a paste. 1 tbsp. Add the jaggery and tamarind water.

asafoetida and salt to it. Add this seasoning to the cooked dhal. You can dip your fingers in a little oil and then flatten the balls. add bits of red chillies and curry leaves. In a small kadhai.slit Method To make dhal. When the seeds crackle. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . flatten these balls with the help of your fingers to form small puris. Remove the rontas and deep fry in oil. Make small balls as in case of puris.wash the tur dhal and pressure cook.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. It can be a complete and nourishing meal for them. On a clean cloth. Add mustard seeds. To make rontas: Mix rice flour and maida/wheat flour and salt . They should not be fried for long. Put the hot rontas in hot dhal and serve. Remove from cooker and add slit green chillies. Mix well with water and boil again. They should look white in colour. heat oil. If children are fussy about eating vegetables. you can add some vegetables while boiling dhal. The dhal should not be very thick. Add enough water to make a smooth dough.

stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste . turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. red chilli powder.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds. If the gravy is too thick. sugar. crushed 1 piece of ginger.add some more water Add salt.

fenugreek & whole coriander seeds. Add tsp mixture of mustard. Serve this dal fry with roti. Simmer for 5 to 10 minutes. . 2 tbsp of cooking oil. 1 tsp of dry mango powder 1/2 inch grated ginger. Heat 2 tbsp of oil in a kadai or a saucepan. 1 tomato finely chopped. Add dry mango powder and tsp of chilli powder and fry for a minute. 1 green chilly chopped. cumin seeds fenugreek seeds. Add dal mixture and bring to boil. Cool down cooker.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes.cumin. salt as per taste. 2 tbsp of fresh chopped coriander. Take dal fry in a serving dish and garnish it with chopped fresh coriander. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.rice or pulao. When seeds states poping add chopped onion.and grated ginger and cook it until soft. 1/2 tsp of turmeric 1 tsp chilli powder. whole coriander seeds.remove dal & beat with spoon or a hand beater.tomato. 1 tsp mixture of mustard seeds.

Add to the cooked dal. Cook till dal is tender and the mango pieces are cooked to a pulp.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Keep aside. Heat the ghee in a frying pan and fry the mustard seeds till they splutter.add to the half cooked dal. Add red chillies and curry leaves. Serve with rice. Add chopped onion and garlic and fry till brown. Aam dal should be watery in consistency. Peel the mango cut into big pieces.keep on medium fire to boil till the dal is half cooked.

one onion sliced into pieces. In a sauce pan. tur daal. methi. a little of the coriander. 2 garlic flakes.extract the pulp and add the tamarind water to the daal mixture. asafoetida and close the cooker. add it to the daal and immediately cover the daal with a tight lid. Cook until the daal is soft (about 5-8 mins). spinach. asafoetida (hing): a pinch red chilli powder: 1.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 .add the remaining garlic and kadipatta. Cook on a slow flame. Serve hot with rice and ghee and papad.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. heat a little oil . one whole tomato. till the tamarind becomes soft . Cook on a slow flame for 2-3 minutes. When the oil is hot and sputtering. add red chillies (2-3) and jeera. Mash this cooked mixture lightly. Boil tamarind and half of the kadipatta leaves separately. Add salt and chilli powder. Allow to stand for a few minutes.

lemon juice & coconut powder.Kosambari Ingredients one cup chana dal green chilli. . Method Soak chana dal for 3 to 4 hours. ginger roughly. Grind soaked chanadal with green chilli. mustard seeds. After that add salt. corianedr for garnishing.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. Season that with oil. Garnish with coriander leaves. jeera (if you need more spicy add red chilli).

Add some water. Then add cooked dal. garam masala. Add broccoli. onion and fry until onion becomes golden brown. Cook the vegetables. Add ghee for great taste. eggplant. some salt if needed.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. Cover the vessel. Add ginger-garlic paste and fry for some more time. cumin seeds 1 tbsp. Stir occasionally. Add 2 to 2 1/2 cups of water. 1/2 to 1 cup onions 1 tbsp. green chilies. carrots. oil coriander leaves 1/2 tsp. Add some salt. ghee (optional) . ginger-garlic paste green chilies. urad dal and masoor dal together. Heat oil add cumin seeds. coriander leaves. Stir until boiling. moong dal. green pepper. Add tomatoes. garam masala salt to taste 1/4th tsp. celery and cook in the pressure cooker.

Don't over cook the dals.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder.If the ras gets thick then add more water and boil. coriander powder. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. one portion of green chillies. cloves. whole chana dal (black chana). chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. rajma. bay leaves salt till tender. Eat it with boiled rice or take it as an appetizer. Cook the tomatoes till they lose their water and then add the dals to it and mix well. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Separate the lentils from the lentil soup with a sieve or rice constrainer. cardamom. Saute the ras with it . Heat 2 tablespoons oil and add finely chopped garlic. garam masala. black eyed pea. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies.

Then add paste boil well for ten minutes. Pressure cook toor dal(1/2 cup). . onion and fry (golden brown). 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). Add toor dal boil for five minutes and add tamarind juice. Make vaghar add curry leaves and turmeric.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion.

turmeric powder and little oil. hing 6-7 tsp. urad dal 1 tsp. Add a tomato to this to cook with. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . red chillies for a while until the dal turns little brown in color and add coconut at the end. To a vessel add little oil and mustard seeds. the ground mixture. urad dal. After the seeds pop add the curry leaves. Now add the cooked moong dal. Grind these ingredients along with the cooked tomato. salt to taste and bring it to boil. Serve this with rice. oil 1/4 tsp. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. Mix them well. black pepper. moong dal 3-4 tsp. It is always better to have little moong dal or else the rasam will become thick. cumin seeds. black pepper 1/2 tsp. mustard seeds Method Pressure cook moong dal with some water. In a little oil fry hing.Moong Dal Rasam Ingredients 5-6 tsp.

In a hard bottomed pan. cut into small pieces 1 green chilli. add cumin seeds. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . Cook till the daal starts to boil. ginger. salt and turmeric. curry leaves. 1/4 tsp turmeric 1" ginger piece. garlic and chilli pieces. Remove from flame and add chopped coriander leaves and lemon juice. Remove and churn it using buttermilk churner.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. pour ghee. Add the cooked daal. Add water if the consistency is too thick.

Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Now heat oil in a pan. Allow to cook for 5 minutes. Add mustards and methi seeds. Pour tamrind water and salt. Add 1 cup of water and mix well and cook for 3 minutes. Chop them. Add palak and mix well. Saute for a minute. Pressure cook tuar dal. When palak is done add dal and mix well. . It goes very well with rice. Add red chillies curry leaves and turmeric. Add hing powder and mix well. Add some water while cooking.

1 tsp curry leaves salt to taste coriander leaves . Add ginger and garlic paste. Fry for a minute. Add the smashed tur daal. Add turmeric powder and red chilli powder. In a kadai. Add saltto taste. turmeric .1 tsp jeera seeds . put oil. Add tamarind (not paste) in it.1 tsp tomato(diced or crushed) . Fry for a minute Add onion and fry till slightly brown. Add water as per the thickness required. Then add the tomatoes (paste or diced). Smash it. Add curry leaves.1/2 tsp garlic paste .Khatti Masala Daal Ingredients tur daal .1 tsp Method Wash tur daal and boil it.6-8 pieces (not paste) red chilli powder . Garnish with coriander leaves.1/2 tsp mustard seeds . Cook it for 4 to 5 mins.1 ginger paste . mustard seeds and jeera seeds.1 cup oil . Cook it till the oil separates.3 tblsp tamarind .2 tblsp onion .

low in fat. High in nutrition.3 cups chopped moong dal .1 chopped green chilli . . Cover and simmer for 5 minutes. chilli and tomatoes. After 10-15 mins when both the ingredients are cooked.1 chopped tomato . Stir. Put in the salt and sugar.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Add the spinach paste and mix well. Squeeze out all the excess water and grind to a fine paste.4 tbsp onion .1-2 chopped salt to taste sugar . Serve hot with chapatis or rice.1 tbsp oil .Dal Spinach Ingredients spinach . remove and wash them with cold water. Heat oil in a pan and fry the onion.

peas and carrots.in (chopped) garlic .2 to 3 cloves (chopped) peas .1 (chopped) green chillies . Add in the dals.about 1/2 sq. spinach.1/4 cup carrots .All-in-one Dal Ingredients toor dal .1/2 cup moong dal . garlic and green chillies and fry for sometime.1/2 cup onions .1/4 tsp. cumin seeds and a dash of asafoetida. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. Add some water if the mixture is too thick. saute the mustard seeds. so the cooking time will be less.1 (chopped) tomatoes . (You can also boil the spinach along with the dals.2 (chopped) ginger . . Boil or microwave separately the peas and carrots for a few minutes till they are cooked. ginger.1/2 (chopped)(can use the frozen peas and carrots available) spinach . Add tomatoes and fry for about a minute or two.). Method Boil both the dals with turmeric in a pressure cooker.1 cup (chopped) salt to taste turmeric . Add in the onions. In a non-stick pan or kadai.

1 cup moong dal . Heat ghee in a pan. Saute till the ghee oozes out. add cumin seeds and splutter. Lastly add the cooked dals and boil for few minutes. sambhar powder and tomatoes and mix well. hing.to taste chilli powder .1 tsp turmeric powder .1 tbsp sambhar powder . Add salt and mix well.2 chopped hing.11/2 tbsps ghee . Add chilli powder.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.2 tbsps cumin seeds .to taste salt.1/4 cup tomatoes. .Yellow Dal Ingredients tur dal .

Meanwhile mix the besan flour in yoghurt to make a smooth paste. sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Mash the cooked spinach (along with the water) to form a pulpy mixture. sugar and bring the spinach mixture to vigorous boils (2 to 3).Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Add the besan-yoghurt paste to this spinach. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). Add salt.

heat oil. moong dal 50gms. green coriander and mix well with onion and add it to the dal. Garnish with green coriander. 1 tsp. turmeric pd. For tadka. tej patta & onions and fry till brown Now add tomato. salt Method red dried chilli 10-11 fry in 1 tsp.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. masoor dal 50gms urad dal 50 gms turmeric pd. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water.

When they splutter.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. You could also use sprouted moong or any sprouts instead of the daal . 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Add the garam masala and fry for 1 more minute. Variations: You can replace palak with methi or radish leaves. Serve hot with rice or rotis. jeera for seasoning 1 large piece of raw mango salt to taste. Add salt.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . wait for 2 whistles) In a non stick pan. Add the mustard and jeera to the hot oil. Add the daal to the pan. add the capsicum and stir fry for 5 minutes. heat 2 teaspoons of oil. Sprinkle the palak over the daal and let it cook for another 10 min.

and green chillies in it. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. Stir constantly and saute at medium to medium-low heat. The whole thing should be done in another 15 minutes. Cover the pan and maintain the heat at medium-high. check and see if the daal is boiled and close to being soft and mashy. carrots. butternut squash or acorn squash (pumpkin).Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. Keep on stirring till a wonderful aroma comes out. add the veggies and the daal. peel the skin. washed. Take a big. Then add the hot water. Keep aside. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). If not. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Adjust the salt amount if you add water. Finally. After the oil is heated. A stock pot would be fine. for color) . and the haldi. fresh chopped vegetables (cauliflower. add the fresh lemon juice and then serve with hot basmati rice. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. put the ginger paste. After a few minutes.The water should be very hot. Then add the salt and the chopped cilantro. Pour the oil in it and set at medium-high. add some more hot water. After about 35 minutes. deep pan with a lid. jeera. The vegetables would also be done by then. radish or turnip (mooli).

Add this seasoning to dal and decorate the dal with some coriander leaves. . Now add cooked dal to this and boil if require add little more water.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. Cook until mango become soft. turmaric. cumin seeds. lal mirch and salt. lal mirch powder and hing. In a pan boil some water and add mango pieces. In other pan heat ghee add mustard.

ginger.1/2 cup (do not use cut gram) dhania powder .1 small onion green gram . garlic into paste (use little water). Fry cut onions in 2 tsp of oil (vegetable).1/2 tsp chilli powder . salt.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. Add the cooked daal and cook till they mix well.Green Gram Dal Ingredients onion . Add the paste when the onion turns brown. . This can be served with chapathi. Chop the 3/4th of onion and chop into small pieces. Stir for a while. Grind the remaining piece of onion with dhania powder.1/4 tsp ginger . Garnish the daal with dhania or coriander leaves.

you can also pressure cook the dal with very less water. Stir for about 1 minute. Next add asafoetida. heat oil in a pan and splutter cumin seeds in it. Stir for 5 minutes and your dal is done. vegetable oil : 2 tsp. Note: If you do not have a microwave . Add ginger and chillies and the microwaved dal. turmeric powder : 1/2 tsp.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. chopped coriander powder : 1/2 tsp. Microwave the dal for about 9 minutes by covering the dish with a plate. . coriander and turmeric powder. asafoetida : less than a pinch cumin seeds : 1 tsp. green chillies : 3. You can also use chilke wali urad for this dish. Method Soak urad dal for about 2 hours. however the chilka has to be removed by boiling the dal before making the dish. Meanwhile.

garam masala salt & chili powder according to taste Method Clean and wash daal. . Add daal. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. In a small pan. Mix garam masala and pour it on daal. fry cumin with ghee.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. cumin 2 tsp. salt and chili powder. oil 1/2 tsp. turmeric 1/2 tsp. turmeric. broken 4 cups water 1/2 tsp. water. Close cooker and cook on high for another 10 minutes.

Method Take the moong dal & roast it dry without any oil till it is pink in colour. curry leaves mustard seeds.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. red chilly 2 nos. Let the dal become little hot but do not boil it. red chilly powder & turmeric powder together. After the dal is cooked. Meanwhile grind the coconut. . remove it from flame & add the grinded mixture to it with salt & keep it aside. garlic. Serve it with hot rice & papad. Take a pan add on some oil & then to it the mustard seeds. Then cook the dal till it becomes soft & can be smashed. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture.

Allow to stand for a few minutes. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. add the remaining garlic and curry leaves. spinach. one whole tomato. fenugreek. Add salt and chilli powder. Add turmeric and half of the curry leaves. cook on a low flame. one onion sliced. heat a little oil. 1 bunch coriander pinch asafoetida 1-2 tsp.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. lentils. a little of the coriander. coriander seeds 2-3 dry red chilli . In a saucepan. asafoetida and close the cooker. garlic. When the oil is hot and sputtering add it to the dal. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. add dry red chillies and coriander seeds.

Soak the apples in lemon juice for 30 mins. coriander leaves and put the stove in sim for 10 mins. Fry onions till they turn brown. add mustard. cummins. boil this mixture for 5 mins. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. With 2 spoons of oil in tava.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. Add salt. Add green chillies. Add tamarind juice. sambar powder. .

hing and the curry leaves. the cooked toor dal and salt to taste. Then cover with lid and cook on slow fire for a while. add jeera. Boil the daal and then add chopped coriander leaves. Ideally. add haldi. Serve hot with rice or chapatis. Heat oil/ghee in pot. Add the asparagus sticks and fry for a while. . the consistency should be medium. when they splutter. Fry for a bit.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. When asparagus is tender (it should not become too mushy). Chop the asparagus sticks into 2 inch tall pieces. Add water to make it as thick or thin as you like. Then add the green chillies. Add a pinch of garam masala if you like. add mustard seeds.

cumin seeds and garlic paste to oil. Add mustard.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. Method Soak dhal for 1 hour. Add finely chopped cabbage and mix it well. (Do not pressure cook the dhal). Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. 1 clove of garlic 2 tbsp oil salt to taste. salt and mix well. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. When cabbage turns soft. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. This goes very well with chapati . splutter. add dhal. Cabbage with dhal is ready to serve.

chop and keep aside.1/2 tsp salt .1 cup palak .1 tbsp Method Wash palak (spinach) thoroughly.1 tsp ginger/garlic paste . Close the pressure cooker and cook till dal is done. Add 1/2 tsp of pure ghee. Add ginger/garlic paste. Serve hot with plain rice. Stir till ginger /garlic smell goes away and oil leaves the side of the pan.1 tsp coriander .1.5 cups finely chopped onion one piece . turmeric and salt.to taste oil .chopped finely red chilli .as per taste turmeric . Add masoor dal and palak.a pinch dhania powder . Heat oil in a pressure cooker.Masoor Dal With Palak Ingredients masoor dal .mirchi". dhania powder. papad and fried "dahi . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour. .few leaves ghee . red chilly powder.